Sheet Pan Ratatouille with Alaska Sole and Olives
Wild Alaska Sole is baked on a bed of roasted Provencal vegetables including zucchini, eggplant, peppers and onions and enhanced with Castelvetrano olives. It's a one pan meal that takes a bit of time, but it's worth every minute!
Source: Wild Alaska Sole
Ingredients
- large red onion, halved and cut into 1/4-inch slices
- pounds zucchini or yellow squash, or a mixture, cut into 1/4-inch slices
- tablespoons extra-virgin olive oil, divided, plus additional for drizzling
- garlic cloves, smashed and peeled, divided
- Kosher salt
- pounds eggplant, cut into 1-inch cubes
- red bell peppers, cut into 1/2-inch slices
- cherry tomatoes
- pounds Alaska sole fillets, thawed
- Freshly ground black pepper
- crushed, pitted and chopped Castlevetrano or other mild green olives
- tablespoon fresh thyme leaves
- Lemon wedges